Last pre-Christmas shipment: 15 December

Ingredients:

Base to activate:
20g ANGEL MIX 2.0
200g Water

Basic dough:
200g Corn starch
20g Very fine rice flour
60g Rice starch
10g Sugar
3g Sale

Preservatives (optional):
0.60g Sorbic acid (=0.20% on powders)
0.60g Citric acid (=0.20% of the powders)
0.60g Calcium propionate (=0.20% on powders)

To complete:
10g Seed oil

To laminate:
150g Puff pastry margarine

Procedure:

Activation: heat the water to 80°C, add it to Angel Mix and form a homogeneous gel without lumps. Cool quickly. This procedure can also be carried out 96 hours in advance, keeping the gel in the refrigerator well covered with cling film.

Add the gel obtained to the other ingredients of the basic dough, including the oil and preservatives. Knead in a planetary mixer with a hook until the mixture is smooth, firm and plastic.

Laminate with the margarine, giving THREE turns of THREE to 8mm thickness, without pauses or interruptions between one fold and the other.
Roll out to 6mm and use immediately or wrap the pastry in a sheet of baking paper and store in the refrigerator for up to 40 days (with preservatives only), or freeze for up to 3 months.

Note:

In this recipe it is essential to activate ANGEL MIX to obtain a well-developed and flaky result.

The puff pastry obtained can be used for both sweet and savory preparations, as the taste is generally neutral, like classic puff pastry.

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